Best Easter cakes!

 

1. Traditional Easter cake

 

Ingredients:

Vanilla sugar — 1 sachet
Milk — 0.5 l
Eggs — 6 PCs.
Raisins 350 g
Flour — 1-1,5 kg
Butter — 220 g
Dry yeast — 11 g
Sugar — 2,5 stack.
Egg whites — 2 PCs.
Candied fruits — to taste

Preparation:

1. Pour the yeast in the warm milk and stir. To milk-yeast mass, sprinkle in two cups flour. Mix again. Put the dough into heat and be sure to cover with a linen or other cloth. Leave the dough for 30 minutes.

2. Separate the yolks the yolks from the whites. Whisk lightly whisk the yolks and sugar. Add vanilla. Whip the egg whites until frothy. Add the yeast mixture to the egg yolks and sugar, then type in the soft butter and proteins.

3. Add to the dough the remaining flour and knead for 20 minutes. Again cover the dough with a towel and keep warm for 1 hour.

4. Soak the raisins in hot water. After waiting the required amount of time, add the raisins into the dough.

5. Grease molds with butter and fill with dough (half or a little less). Cover each mold with plastic wrap and let rise for another 30 minutes.

6. Bake the cakes for about 30 minutes (baking time depends on the size of the form).

7. For the frosting: whip the egg whites and sugar. Top warm cakes with icing and sprinkle with candied fruit.

2. Curd Easter cake

 

Ingredients:

Sour cream — 200 g
Milk — 500 ml
Vegetable oil — 50 g
Cottage cheese — 200 g
Eggs — 6 PCs.
Margarine — 250 g
Vanilla — to taste
Sugar — 3 stack.
Yeast is fresh — 50 g
Flour — 1.5 kg
Raisins, nuts to taste

Preparation:

1. Fresh yeast crushed by hand into crumbs, add a couple tablespoons of sugar and 3 tablespoons of warm water. After 5 minutes take a large pan and heat milk in it until it’s warm. Then pour in the milk yeast and add a couple of tablespoons of sugar. Chop the nuts and pour boiling water over raisins. After 40 minutes the dough you can begin to add other ingredients.

2. Divide the eggs into yolks and whites. Grind plain and vanilla sugar with the egg yolks and beat the whites with the salt.

3. Soft margarine, add to the batter and mix. Enter the yolks to the dough. Add all the sour cream and cottage cheese. Knead the dough. Pour sunflower oil and proteins. Add the raisins and nuts. Portions pour in the dough of flour, distributing it evenly and well vymeshivaem.

4. Grease molds with butter and fill with dough (half or a little less). Cover each mold with plastic wrap and leave to rise for another 30 minutes. Bake the cakes for about 30 minutes (baking time depends on the size of the form).

3. Royal cake

 

Ingredients:

Flour — 1.5 kg
Semolina — 100 g
Vanilla —to taste
Eggs — 8 PCs.
Dry yeast — 11 g
Sugar — 0.5 kg
Cardamom — to taste
Milk — 0.5 l
Butter — 500 g
Candied — 100 g
Almonds — 200 g

Preparation:

1. Heat 300 ml of water to a warm state. In it dissolve the yeast and add 1 Cup of flour.
While the dough rises, heat the milk and stir in all the remaining flour.

2. Break the eggs in a separate bowl, add a little salt and sugar, stir. Connect the yeast mixture and the egg mixture.

3. Butter (softened) cut into small pieces and add to the dough. Again leave the dough alone for 1 hour. Then add to the dough nuts, candied fruits, cardamom and vanilla sugar. Thoroughly knead the dough for Easter cakes.

4. Grease molds with butter and fill with dough (half or a little less). Cover each mold with plastic wrap and let rise for another 30 minutes. Bake the cakes for about 30 minutes (baking time depends on the size of the form).

4. The cake, which always turns out!

 

Ingredients:

Milk — 500 ml
Dry yeast — 11 g
Flour — 1-1,3 kg
Egg — 6 PCs.
Butter — 200 g
Sugar — 250-300 g
Raisins — 300 g
Vanilla sugar — 1 tsp

Glaze:

Egg whites — 2 PCs.
Sugar — 100 g

Preparation:

1. Out of this number of ingredients it turns out 3 of the cake with a height of 11 cm and a width of 17 cm and 6 small cakes with a height of 7 cm and a width of 6 cm. Milk a bit of heat (so it was a little warm), dissolve the yeast in it. Add 500 g flour, stir well. Put in a warm place, cover with a towel. The dough should double in size (it takes about 30 minutes).

2. Separate the whites from the yolks. RUB the yolks with sugar and vanilla sugar. Beat the whites with a pinch of salt into foam.

3. In approaching the dough add the egg yolks, mix well. Then add softened butter, mix well.
Add the whites and mix. Add the remaining flour (flour may need more or less, it depends on the quality of flour), knead the dough — it should not be steep and should not stick to hands. Again put the dough in a warm place. Give good to be up (it will take 50-60 minutes). Soak raisins in warm water for 10-15 minutes, then all the water drained.

4. In approaching the dough add the raisins, stir again and put the dough in a warm place. The dough has to rise.

5. Form grease with oil, put the dough into 1/3 of the height of the form. Cover with plastic wrap or towel.
To give the dough more time to rise already in the form. Put in a preheated 100°C oven, bake for 10 minutes. Then allow the temperature to 180°C, bake until tender. To test the readiness of cake, you need to pierce it with a match (or toothpick), if it is dry °C, the cake is ready.

6. For the frosting: beat the whites with a pinch of salt into foam. Add sugar, beat until stable peaks. Ready hot cakes to grease with glaze and sprinkle with candy sprinkles or decorate with candied fruits.

5. Cake and quick cooking

 

Ingredients:

Flour — 4 stack.
Egg — 3 PCs.
Butter or margarine — 100 g
Sugar — 1 Cup.
Milk — 1 stack.
Yeast — 50 g
Salt — to taste

Preparation:

1. Dissolve yeast in warm milk, mix with eggs, melted butter or margarine, sugar, salt and flour. The dough is immediately put in a greased form (you can pre-add the candied fruit) and put on 3-4 hours in a warm place.

2. Bake at 170-180°C from 40 minutes to 1 hour (depending on size of cake). Readiness check wooden stick.

Bon appetit!

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